Delicious Vegetarian Sandwiches
Makes: 2 servings; 25 minutes
- 2 tablespoons mayanoisse reduced fat
- 2 teaspoons ketchup
- 2 teaspoons chopped capers
- 1 teaspoon chopped pickle, or relish
- 3 teaspoons extra-virgin olive oil, divided
- 1 small red onion, thinly sliced
- 1 cup sliced mushrooms
- 5 cups baby spinach
- Freshly ground pepper, to taste
- 4 slices rye bread
- 1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
- 1/2 cup sauerkraut
Prepare Russian dressing:Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
Per serving: 380 calories; 16 g fat (3 g sat, 7 g mono); 15 mg cholesterol; 44 g carbohydrates; 16 g protein; 7 g fiber; 931 mg sodium; 364 mg potassium.
Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (45% dv), Calcium (40% dv), Iron (25% dv).
Dr Shillingford’s gastric sleeve surgery practice in south florida encourages vegetarian and plant based protein foods. Sharing recipes is part of the joy we have with our patients as they lose weight post operatively. South Florida is home to many green farmers markets that promote health and well being; many of our gastric sleeve patients have been sharing their stories about these markets.